It is one the easiest recipes on my blog, not to mention you will probably have all the ingredients in your kitchen, and the response I got from both my husband and mom after serving them was, "OMG, what did you just give me?"
They are Cinnamon-Sugar Crusted Popovers, and they are melt in your mouth yummy.
For those of you who don't know what a popover is, it is a light hollow roll that "pops over" the top of the muffin pan when you bake them. It is made from a very liquidy egg batter and as a result has an eggy taste and texture upon baking. However, they take on a whole new level of scrumptiousness when brushed with butter, coated in cinnamon sugar and served fresh and warm out of the oven.
So again, this is a MUST TRY recipe. Your friends, family and Ron Swanson will thank you.
Cinnamon-Sugar Crusted Popovers
adapted from David Lebovitz
- 2 Tbsp butter, melted
- 3 large eggs, at room temp
- 1 C whole milk
- 1 Tsp salt
- 1 1/2 Tsp sugar
- 1 C flour
Cinnamon-Sugar Coating Ingredients:
- 2/3 C sugar
- 2 Tsp cinnamon
- 1/4 C melted butter
1. Preheat the oven to 400 and grease a popover pan, or muffin pan (which is what I used) with butter
2. For the popovers put the 2 Tbsp of melted butter, eggs, milk, salt and sugar in a blender or food processor and blend for a few seconds.
3. Add the flour and blend for 10 sec., just until smooth. Check the bottom to make sure everything was incorporated. If not, run a spatula along the bottom and blend quickly again.
4. Fill your muffin tins 2/3rds of the way full and bake for 35 minutes or until the puffs are a deep brown. Remove from the oven and let cool for about a minute, until just cool enough to handle.
Get it? They popped over!
5. Brush each popover generously with the 1/4 C of melted butter and then roll the popover in the cinnamon-sugar mixture until coated completely.
6. Serve right away as they are best right out of the oven!